News

Market Monday - Average Days on Market

Craig Deuth - Monday, February 20, 2012

Thinking of listing your home for sale?  If you listed it today you can expect your home to sell in 147 days.

Friday Feast - Meritage

Craig Deuth - Friday, February 17, 2012
Good afternoon and welcome back to this week's edition of Friday Feast. This week, our everlasting quest to eat something strange culminated once we found out that Meritage on St. Peter St. in St. Paul was serving Bone Marrow. What better way to eat something as inherently gross as bone marrow than at Meritage, a perennial award winning French establishment anchored by owner Chef Russell Klein. Here we go.............

Duck Confit Flatbread Blue Cheese, Figs & Spinach The chewy, yet flaky bread along with the tender duck pieces were great. The salty and pungent "famunda" cheese which on their menu they described as "blue" was extremely overpowering....yet creamy. The cheese was really all I could concentrate on because it was hitting me on the face. 2 out of 5 forks


Pork Rillette Fig, Grilled Toast, Cornichons, Mustard Something about spreadable meat brings me back to my childhood. A rillette , in short, is meat cooked in its fat and than stored in its fat. The salty, creamy meat, sweet fig, all spread on the buttery grilled bread. One of my favorite appetizers in town. 4 out of 5 forks


Roasted Bone Marrow Micro parsley gremolata, shallot confit & toast I have been wanting to try bone marrow for a long time. I am not sure if it was something else in the air, if I wasn't feeling well at that time but I can only describe the smell and taste of the marrow as rancid meat jello. Normally I would order rancid meat jello if I saw it on a menu so I am going to have to try Bone Marrow one more time to be sure. 1 out of 5 forks


Slow Cooked Pork Shoulder Stuffed with pancetta and herbs with parsnip puree, apples & bacon glazed Brussels sprouts  great pork flavor combined with extremely creamy parsnips. Sprouts were, as well as the shoulder, were beautifully caramelized and sweet tasting. Bacon is awesome. 3.5 out of 5 forks.


Red Wine Braised Beef Short Rib Creamy polenta, seasonal vegetables & red wine sauce
 Spare ribs were perfectly cooked. Tender, salty and savory. Polenta tasted of fluffy butter. Cremay and rich. The carrots sucked. I love cooked carrots but these looked and tasted as if there were for decoration. 3.5 out 5 forks

Meritage has alwaqys been one of my favorite spots. Their inventive and seasonal menu always offers fresh and edgy French inspired cuisine. The service was great, unless you want lime in your diet coke, and the restaurant is located in the best spot in downtown looking over Rice Park and Landmark Center. Whether or not you would like well-done and inventive French cuisine or a great burger, Meritage always pulls through.

Humpday Humor - Sinbad & Old Married People

Craig Deuth - Wednesday, February 15, 2012

Comedy Central Stand-Up
Get More: Jokes,Joke of the Day,Funny Jokes

Market Monday - Credit Score myths debunked

Craig Deuth - Monday, February 13, 2012

Visit msnbc.com for breaking news, world news, and news about the economy

Friday Feast @ the D-Spot

Craig Deuth - Saturday, February 11, 2012

Good afternoon and welcome to a very special edition of Friday Feast. I say this edition is very special because this review could quite possibly change or at the very least improve your life. Each generation is blessed with icons and visionaries such as in 60's with Martin Luther King, John f. Kennedy and The Beatles. The 80's brought us Michael Jackson, Ronald Reagan and Steven Spielberg. The 2000's threw in Steve Jobs, Mark Zuckerberg, and Darin Koch.

I know what your are all thinking, and you are right, Mark Zuckerberg has only made our lives more annoying by giving us the term "Facebook me" and giving people the impression that they are interesting through "poking" and "posting". The true geniuses of this decade are Steve Jobs and Darin Koch. We all know who Mr. Jobs is and are probably using one of his creation's to read this, but Mr. Koch is fairly new but equally as revolutionary. To all you painters, think Van Gogh. For all you sports fans, think Ruth and Jordan. You're a gamer..think Shigeru Miyamoto. If you like phone ear pieces, gel, tanning, tight shirts and wearing sunglasses in doors....you deserve to punched in the face. If you like ridiculously good chicken wings, gourmet ingredients, fun atmosphere and your mind blown....than Darin Koch and D-Spot is where you need to be. D-spots is located at 705 Century Ave N in Maplewood. I promise you you will fall in love with their food and passion. So..here we go:


Chipotle BBQ smoked jalapenos, BBQ sauce-I have zero doubt that they actually smoked peppers for this sauce. You can see the seeds and bits of peppers in the sauce. These wings offered genuine BBQ flavor we all along with low level jalapeno heat and smoke. 3.5 out of 5 forks

Salsa Verde tomatillo, cilantro, garlic, onion, chilies- packed with flavor! I love this wing. It was very fresh and garlicky. Had a bit of spice of spice as well. Me want more tomatillo in my face-atillo! 
4 out of 5 forks

Black Widow soy glaze, cracked fennel, jerk rub- were a bit salty, but good. Slightly sweet as well. I actually saw a female eat her mate after eating these. 3 out 5 forks

Iron Man equal parts sweet and spicy- The perfect base wing. Well balanced entry wing. I am sure they are called Iron Man cause I could go on eating them all night!! 4 out of 5 forks

666 Trinidad Scorpion Butch T pepper plus 15 others- The Scorpion Butch Tea Pepper is known has one of the hottest in world. This wing is hot but unlike most very hot food, this wing has flavor. I overheard someone is the restaurant say that it started out slow and then "exploded in my mouth". I am pretty sure he was referring to this wing. 3.5 out of 5 forks
 
Frenchy caramelized onions with a sweetened balsamic reduction- Sweet sticky..love that there are actual caramelized onions dumped over these wings that offer an element I have never had while eating a wing. texture great. decadent. The perfect Valentines Day gift! 3.5 out of 5 forks

Dragons Breath Sriracha, honey, jerk rub and a horseradish aioli- The best wing I have ever had and that is not because they figured out a way to include the words jerk and rub in the recipe. You get sweet, spicy, savory, salty. The presentation is perfect with the horseradish aioli drizzled over the top. 5 out of 5 forks


D-spot will soon be offering 100 wing flavors and homemade pizza rolls, which will be given the same professionalism and ground breaking attention to detail as the wings. Easily the best wings spot in town.

Humpday Humor - Going to the Dr.

Craig Deuth - Wednesday, February 08, 2012

Friday Feast - The Lexington

Craig Deuth - Friday, February 03, 2012
In October of 1935, Pat and Veronica McLean marked the repeal of prohibition by putting down $2,850 to buy a small, neighborhood pub at the corner of Lexington and Grand. They flipped a coin and dubbed it The Lexington. Fast forward 76 years and you still have one of St. Paul's more influential culinary institutions. Having new local owners as of 2011 we thought it deserved a visit from a couple of culinary acute and exquisitely scrumptious minds, such as ours.

Walleye Cakes
Pan-Seared served with caper tartar sauce

Served as one large cake sitting atop some tartar sauce, The Lexington's version of the hometown take on the forever popular crab cake was.....fine. I was underwhelmed by the their version of the walleye cake. It was plump, moist, and did have some flavor. However, the cake, along with the tartar, did lack originality and creativeness. I am not completely down on this but I do hold The Lexington to a higher standard. 2.5 out of 5 forks.

Grilled Flat Bread
Wild Mushroom and Goat Cheese

This was a good appetizer. Grilled bread was flaky and chewy and held ingredients well. I love the creaminess that goat cheese offers along with slight crisp crust brought on by the grill. 3.5 out of 5 forks.

Chicken Pot Pie
Chicken and vegetables cooked in a crock and sealed
with puff pastry

The Lexington had it hands full with this item because I grew up to Mama D's homemade pot pies. I was not disappointed as the first bite of the evenly distributed flaky crusted pie and chicken and veggies brought back pleasant memories of my porch in the winter. This is an item The Lexington got right by not trying to re-invent the wheel. Just good old fashioned Mama's cookin. Well done. 3.5 out of 5 forks

Mac and Cheese
Our house-made three-cheese sauce with
macaroni noodles, topped with toasted buttered
Ritz cracker crumbs

Everyone these days is trying to make this American classic their own by adding a crust, bacon(good idea), fancy noodles or..wait for it...3 cheeses. While some are able at least give us a bit a re-edited version, I feel The Lexington fell short. Their big twist was crumbling ritz crackers atop of the mac n cheese. I actually thought it would be a great idea and although it did add some crunch, which i liked, it supplied more salt as well. 2.5 out of 5 forks.

The Reuben
Slow-roasted seasoned corned beef on toasted
marble rye with melted Swiss cheese and tangy
Thousand Island dressing

The Reuben being one of my favorite sandwiches, The Lexington was about fight an uphill battle. I rarely say this, but There is not one thing I loved about this sandwich. Meat was dry, bread was soggy and forgettable and I can't honestly remember if there was cheese on it. Not one ingredient stood out except for being ordinary. 1 out of 5 forks.


I wasn't impressed with The Lexington this time around. I liked the appetizer experience the best, so add that will an incredible and timeless atmosphere and a couple cocktails and you got a pretty good date night. We will be back for dinner to consume some red meat and wine to see how it stands up against the other fine dining locations this fine city has to offer.

The January Skinny

Craig Deuth - Monday, January 30, 2012

Humpday Humor - Mitch Hedberg

Craig Deuth - Wednesday, January 25, 2012

Friday Feast - Tilia

Craig Deuth - Friday, January 20, 2012

Happy Friday to all my Friday Feasters for today we have a special treat. Tila, which Minnesota's own Andrew Zimmern said was the best new restaurant of 2011, is located in Minneapolis' Linden Hills. Was very excited to try Tilia because it is another great story of elite chef turned restaurateur. Without such success stories we would not have such places as Heidi's and Piccolo. Tilia chef Steven Brown, who built up his culinary clout in the kitchens of Porter & Frye and Levain, just to name a couple, has been getting praise by more popular but less influential food critics than myself. So lets see what all the fuss is about............

Potted Meat - shallots, mustard and grilled bread
The meat of the day when we ordered was duck. I love this appetizer and you will too if spreading salty, fatty, flavor concentrated meat on chewy, delicious grilled bread.

3.5 out of 5 forks


Scallops - parsnip puree, grenboise and bacon
Perfectly seared scallops. The Grenboise, usually a lemon, butter, and caper sauce, was phenomenal. The flavor was intense and went well with the creamy parsnips.

4 out 5 forks


Fish Taco Torta - creamy peppadew pepper slaw, cilantro, lime, tortilla chips
Andrew Zimmern said this was the second best fish sandwich in the world. Having never been to Richard’s in Trinidad, I am going to say this is the best fish sandwich I have ever had. Crispy, yet tender fish, creamy slaw, crunchy tortilla chips, chewy bread. The textures are wonderful and the flavors all work well together. Love the lime and the originality.

4.5 out of 5 forks


Caramelized Brussels Sprouts
As good as it gets when it come to eating baby cabbages, sweet, salty and savory. Who new we were eating healthy ;)

3.5 out of 5 forks


BLT Dogs - bacon, tomatoes, mayo, dill pickled cauliflower, and mustard
I love when dogs are grilled. The cauliflower relish was unique and supplied and entry level amount of heat. Mayo gave it creaminess when the mustard gave in some tang. These were good. I wish they would have done more with the bacon other than just putting in the bun. Would have been nice to have the bacon extra crispy to provide more intense bacony flavor and maybe some more texture.

3 out of 5 forks

Tilia is a great addition to the ever changing culinary culture in Minneapolis and St. Paul. The 2 i's in Tilia must stand for inventiveness and inexpensive. You get good food done by a chef, unique combinations and flavors, comfortable pompless environment and is available for all bank rolls. I will be back.


Agents


craig deuth

Craig Deuth
612.581.0226
craig@landandlivingrealty.com
Follow me on Twitter


Brice Grafstrom

Brice Grafstrom
612.237.4333
brice@landandlivingrealty.com


Featured Listing



1083 Minnehaha Ave W

St. Paul, MN 55104

Status: ACTIVE
List Price: $165,000
Structure: Single Family
Bedrooms: 2
Bathrooms: 1
Sq Ft: 760
Parking: 2

Description: C2 bedroom house with fenced yard. NEW furnace. NEW water heater.NEW roof to be completed before closing. NEW carpet. Open, Large kitchen. Main floor laundry. 3 season front porch. Ramps at front and back doors. Den off of living room. Large 2 car garage with paved parking pad on the side.


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